Plasma technology modifies the surface properties of desalted duck egg white and applied as a novel oleogel stabilizer

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-07-15 Epub Date: 2025-03-19 DOI:10.1016/j.foodchem.2025.143921

Xiaohan Dai, Bo Song, Xiaoqing Xiang, Bin Jiang, Dongmei Li, Chunhong Liu, Zhibiao Feng

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Abstract

Salted duck egg white (SDEW) is often discarded due to its high salt content. In this work, low-temperature plasma (LTP) technology was used to modify the functional properties of gelatinized desalted SDEW (gd-SDEW) through physical and chemical changes. After LTP treatment at 35 v for 3 min, gd-SDEW showed an increase in oil holding capacity. The analytical results indicated that the increase of β-sheets in the secondary structure, the surface hydrophobicity and the carbonyl content, the significant increase of BET surface area and decrease of adsorption mean pore size, and the increase of surface roughness were responsible for the increase of its oil holding capacity. LTP-treated gd-SDEW microgels can be used to stabilize the oleogels with excellent oil holding capacity, higher viscosity and gelation characteristics. This study offers the possibility of LTP as a novel technique to modify the surface properties of gd-SDEW for the reuse of SDEW.

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等离子体技术改变了脱盐鸭蛋清的表面特性，并作为一种新型的油凝胶稳定剂应用

咸鸭蛋清因含盐量高而经常被丢弃。本文采用低温等离子体（LTP）技术，通过物理和化学变化对糊化脱盐SDEW （gd-SDEW）的功能特性进行了改性。经35 v LTP处理3 min后，gd-SDEW的持油能力有所提高。分析结果表明，二级结构中β-片的增加、表面疏水性和羰基含量的增加、BET表面积的显著增加和吸附平均孔径的减小以及表面粗糙度的增加是其持油能力增加的原因。经ltp处理的gd-SDEW微凝胶具有良好的持油能力、较高的粘度和凝胶特性，可用于稳定油凝胶。本研究提供了LTP作为一种新的技术来修饰gd-SDEW的表面特性，以实现SDEW的重复利用的可能性。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.